I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Vegan Friendly Brown Rice and Black Bean Sliders

The links in the post below may be affiliate links. Read the full disclosureBy Mavis Butterfield on August 19, 2014 · 2 Comments

My buddy Francisco and I got together recently and made these “burgers.” Sometimes his recipes are so good I seriously consider joining him as a vegan. Then I come to my senses. But vegan or not, these sliders are awesome! Try them and you just might want to convert too.

Heat a drizzle of olive oil in a skillet on medium heat. Add onion and cook until translucent. Add garlic, chipotle pepper, cumin, salt and pepper and saute for 3 more minutes. Put onion mixture into a food processor, and add black beans, rice and lime juice. Pulse just until chopped, but not pureed.
Transfer mixture to a large bowl. Mix in the breadcrumbs and cilantro, and stir until combined.

Form into 8 equal patties {roughly 1/4 cup each} and place on baking sheet lined with plastic wrap {I use a Silpat. It’s the only way to go!}. Move pan to refrigerator and let chill for at least 30 minutes. Heat 1 tablespoon olive oil in a skillet on medium heat. Cook sliders for 3-4 minutes per side. Serve on buns with all the normal burger fixins’.

Comments

These were delicious!!! I did not have a Chipotle pepper, but used a red pepper instead and did not have panko breadcrumbs and used Italian breadcrumbs, but they were still delicious. I realize now why to chill them in the fridge (did not do this as we were hungry and did not want to wait). I had two last night for dinner and they were good, but after sitting in the fridge overnight and letting all the flavors blend, they are great. Thanks for the recipe.